Recipe of the week: Roast rump of Cornish lamb, peas à la Française, asparagus, roasted potatoes

From Andreas Antona's new recipe book Eureka

Serves 4

Roast rump of lamb

• 4 lamb rumps (about 300g per rump)
• Vegetable oil
• Maldon salt

Roasted potatoes

• 650g Maris Piper potatoes
• 50ml olive oil
• 50ml vegetable oil
• Maldon salt

Asparagus

• 20 large asparagus spears

Peas à la Française

• 80g bacon lardons
• 30g unsalted butter
• ½ shallot, finely diced
• 200g garden peas or frozen peas
• 120ml chicken stock
• Salt
• Pepper
• 1 head of baby gem lettuce, leaves separated

To finish

• Pea shoots
• Sherry vinegar

For the roasted potatoes

Preheat oven to 190ºC. Peel the potatoes and cut into four even-sized pieces. Place the potatoes in a pan and cover with cold, salted water. Bring to the boil over medium heat and cook for about 5-10 minutes until tender.

Drain once cooked, leave and shake in colander to ruffle the edges. Leave to stand for five minutes. Pour oils into roasting tin and place in the oven to heat up for about five minutes.

Carefully remove the roasting tin from the oven and gently add in the potatoes. Stir the potatoes in the roasting tin to evenly coat the potatoes.

Roast for about 30-40 minutes, turning the potatoes over two or three times during the roasting process. They should be crispy anda deep golden colour. Season with Maldon salt.

For the roast rump of lamb

Preheat oven to 190ºC. Heat a frying pan with vegetable oil and place the lamb rump fat side down. Once the fat has rendered and is browned, sear the rest of the sides until evenly browned.

Place on a lined tray and roast for 15-20 minutes reaching a core temperature of 56ºC. Remove from the oven, cover with tin foil and leave to rest for 5-10 minutes before slicing.

For the asparagus

Place a large pan of salted water on medium heat and bring to the boil. To prepare the asparagus start by trimming or snapping off the woody end at the base.

With a vegetable peeler, carefully peel off the outer layer about halfway up the spear. This will help to reduce the cooking time as the tough, fibrous part has been removed. Carefully place into the boiling water and blanch for about 3-4 minutes or until just tender. Once cooked, remove the asparagus and place into ice water. Leave until cold. Remove from the ice water and place onto a draining tray. Slice the asparagus into 3cm pieces.

For the peas à la Française

Heat butter in a pan over medium-high heat. Add the bacon and cook for a couple minutes. There should be no colour on the bacon. Add in the shallot and cook until soft. Stir in the peas and add the stock. Cover with a lid and reduce the heat to a gentle simmer for about 2-3 minutes until the peas are cooked.

Once the peas are cooked, season to taste and add in the lettuce leaves. Cover with a lid and cook for a further two minutes until the lettuce has wilted and is soft.

To finish

Slice the lamb rump into two pieces and season with Maldon salt. Spoon the peas into a bowl and top with the sliced lamb rump.

Garnish with pea shoots, drizzle the warmed sherry vinegar sauce over the top and serve with roasted potatoes.

Taken from Eureka by Andreas Antona (A Way With Media, £38)